PRO SMOKE PSMKOFFSET Owner's Manual page 15

D. PREPARING PRO SMOKE OFFSET
SMOKER FOR USE
Before cooking, the following steps should be followed to both cure the finish and season the
interior steel. Failure to follow these steps may damage the finish.
Coat all the interior of the firebox and main cooking chamber with vegetable oil (do not coat the
cooking grills). The oil may be any vegetable type and can be applied with a towel, rag or basting
brush. An aerosol spray can is ideal and will be the easiest and fastest way to coat the interior.
WARNING
DO NOT APPLY OIL TO THE EXTERNAL PAINTED SURFACE OF THE SMOKER.
DO NOT APPLY OIL TO THE CHARCOAL GRATES, COOKING GRILLS OR ASH
TRAY
NOTE: DO NOT APPLY OIL TO THE PAINTED SURFACE OUTSIDE THE SMOKER.
— Build a small fire in the firebox (refer to Lighting Your Fire section). The Smoke Stack (26)
and Damper (12) should be ½ open. Allow the temperature to gradually rise to no more than
150ºC.
— Close all lids and burn for at least two hours. The longer and the more gradually the
temperature rises, the better.
— Care should be taken not to scrape or rub any surface during the curing process.
— After you have burned your fire for 2 hours or more, you will notice a shiny black coating
developing on the inside of your smoker. This is a protective resin that comes from the
burning wood. This resin will help seal the inside of the smoker for many fantastic cooks
ahead.
— It is advisable to repeat this process on a yearly basis to help prolong the life of your smoker.
— Ensure that you have the Grease Bucket (20) in place under the main cooking chamber
(STEP 22). The bucket must be placed under the grease hole at all times and will need to be
checked regularly to ensure it is not full. Always wait until the smoker has fully cooled before
emptying or replacing the bucket.
— Your Pro Smoke Offset Smoker is now ready for use.
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